Ingredients:

  • 1 lb Lean Ground Beef (90/10)
  • 1 cup Yellow Onion, finely diced
  • ¾ cup Carrots, shredded
  • ¾ cup Celery, small dice
  • 1 tsp Dried Basil
  • 1 tsp Dried Parsley
  • 3 cups Low-Sodium Chicken or Beef Broth
  • 4 cups Russet Potatoes, peeled and cubed into ½ inch pieces
  • 4 tbsp Unsalted Butter
  • ¼ cup All-Purpose Flour
  • 1 ½ cups Half-and-Half
  • 2 cups Sharp Cheddar Cheese, hand-grated
  • ¼ cup Sour Cream
  • Salt to taste
  • Black Pepper to taste

Instructions:

  1. Brown the 1 lb Lean Ground Beef in your large pot over medium heat. Cook until no pink remains, then remove the meat with a slotted spoon and set it aside. Drain all but 1 tablespoon of the fat from the pot.
  2. In the same pot, add the 1 cup diced onion, 3/4 cup shredded carrots, and 3/4 cup diced celery. Cook for about 5 minutes until the onions are translucent and fragrant.
  3. Stir in the 1 tsp dried basil and 1 tsp dried parsley. Add the 3 cups broth and the 4 cups cubed Russet potatoes. Bring the mixture to a boil, then reduce heat and simmer for 10-12 minutes until potatoes are tender when pierced.
  4. While the soup simmers, melt the 4 tbsp butter in a small skillet over medium heat. Whisk in the 1/4 cup flour and cook for 2 minutes until the mixture bubbles and smells nutty.
  5. Slowly whisk the 1 1/2 cups half and half into the butter flour mixture. Continue whisking until the liquid is thick, smooth, and glossy.
  6. Slowly pour the milk mixture into the large soup pot. Stir constantly while the soup returns to a gentle simmer. You will see the broth transform from thin to velvety almost instantly.
  7. Turn the heat to the lowest setting. Stir the cooked beef back into the pot. Add the 2 cups hand grated Sharp Cheddar Cheese one handful at a time, stirring until completely melted.
  8. Remove the pot from the heat entirely. Stir in the 1/4 cup sour cream and season with salt and black pepper to taste. Serve immediately while the cheese is perfectly gooey.